(PORK FINGERS)

5 LBS. LEAN PORK FINGERS (SERVES 6)

WASH RIBS AND PAT DRY WITH PAPER TOWEL

PRE - PREPARATION;

PLACE RIBS IN A BOWL, LARGE ENOUGH TO HOLD RIBS.  RUB RIBS WITH OLIVE OIL, JUST ENOUGH TO WET. PLACE IN BAKING PAN OR ON A COOKIE SHEET. SPRINKLE WITH SEASONING:

"BIG DADDY'S" SMOKEY BAR-B-QUE RUB, MILD SEASONING, OR SIZZLING SEASONING (I USE RUB AND MILD)

COVER AND LET SIT IN FRIDGE FOR TWO OR THREE HOURS, THE LONGER THE BETTER, I LIKE TO LET THEM SIT OVERNIGHT.

TO GRILL:

PLACE RIBS ON PREHEATED GRILL. COOK AT MEDIUM HEAT (350°) FOR ABOUT 45 MINUTES TO AN HOUR.  CHECK FOR DONENESS.

TO BAKE:

ONE  MEDIUM ONION SLICED THIN

ONE SMALL BELL PEPPER SLICED THIN

1 CUP SLICED MUSHROOMS

1 TABLESPOON MINCHED GARLIC

1 TABLESPOON WORCESTERSHIRE SAUCE

1 CUP RED WINE

2 TABLESPOONS HOT SAUCE (HABANERO OR JALAPENO)

PREHEAT OVEN AT 350°. LAYER RIBS AND VEGETABLES IN BAKING DISH.  MIX GARLIC, WORCESTERSHIRE SAUCE, WINE AND HOT SAUCE IN A MEASURING CUP.  POUR MIXTURE OVER RIBS.  SPRINKLE A LITTLE MORE SEASONING OVER DISH. COOK UNCOVERED FOR 30 MINUTES.   COVER AND COOK FOR 1 HOUR OR UNTIL DONE.

TO SMOKE:

NOTE;  IF YOU HAVE TIME, MIX ALL OF THE INGREDIENTS TOGETHER THREE OR FOUR DAYS AHEAD AND PUT IN FRIDGE.   PLACE WOOD FOR SMOKER IN A 1-GALLON CONTAINER.  FILL WITH APPLE JUICE, COVER AND LET SIT FOR A COUPLE OF DAYS.

ADD TO YOUR WATER PAN FOR SMOKER:

1 LARGE SLICED ONION

1 LARGE SLICED BELL PEPPER

2 CUPS RED WINE

2 CUPS WATER

½ CUP REAL LEMON OR LIME JUICE

2 TABLESPOONS MINCHED GARLIC

1 LARGE SLICED APPLE

2 TABLESPOONS SEASONING - MILD OR SIZZLING

2 TABLESPOONS OF SMOKEY BBQ RUB

2 TABLESPOONS HOT SAUCE (HABANERO OR JALAPENO).

PREHEAT SMOKER AT 210°- 220°. PUT WATER PAN ON , ALONG WITH APPLE SOAKED WOOD. PUT MEAT ON RACKS, COOK AT 210°- 220° FOR ABOUT THREE HOURS (CHECK FOR DONENESS)

TO BROIL:

PAR BOIL USING AS LITTLE WATER AS POSSIBLE, (UP TO 6 CUPS). REMOVE RIBS, STRAIN AND SAVE 4 CUPS OF THE WATER.

1 MEDIUM SLICED ONION

1 MEDIUM SLICED BELL PEPPER

½ CUP SLICED MUSHROOMS

1 TABLESPOON MINCHED GARLIC

1 TABLESPOON SEASONING OF CHOICE - MILD OR SIZZLING

1 CUP RED WINE

1 CUP WATER

PREHEAT OVEN 350°. PLACE RIBS IN A BAKING PAN WITH COVER, (DUTCHOVEN, LARGE SKILLET OR STEAMER). ADD WINE AND WATER. ADD SEASONING OF CHOICE AND BBQ RUB.  ADD REMAINING INGREDIENTS AND TOP WITH MORE BBQ RUB. COOK UNCOVERED FOR 30 MINUTES, THEN COVER AND COOK 30 MINUTES LONGER OR UNTIL DONE.  NO SAMPLING. BE CAREFUL THIS ONE WILL MAKE YOU HURT YOURSELF. SERVE WITH RICE BELOW.

BRING WATER LEFT OVER FROM PARBOILING TO A BOIL.  ADD 2 CUPS OF RICE AND COOK UNTIL DONE. SERVES 6